East coast hodge podge
A mixed pot of what's in season, hodge podge is an east coast classic loaded with potatoes, baby carrots and beans. This dish is an easy and quick way to prepare a large pot of veggies that can be served alongside meat or seafood. This dish can be eaten all year round, and can be served hot or cold.
SERVES
3
Ingredients
Hodge Podge
- 8 new potatoes washed and halved
- 2 cups rutabaga, peeled and diced
- 1 bunch new carrots, trimmed and cut
- 1 pound green beans, trimmed and halved
- 1 pound wax beans, trimmed and halved
- 1 cup shelled peas
- 1 can full fat coconut milk
- 2 cloves fresh garlic, finely sliced
- Salt and pepper to taste
- 1 teaspoon cornstarch for consistency
- 2 tablespoons fresh garden herbs
- 2-3 spring onion tops, finely sliced
Directions
- Add new potatoes, diced rutabaga and carrots to a large pot. Add 1 1/2 cups of water and 1/2 tsp salt. Cover and bring water to a boil, and cook for 10 minutes stirring 3-4 times, the vegetables should be still slightly firm.
- Add green beans, wax beans, shelled peas, garlic and stir into the other vegetables. Cover and steam for another 3-5 minutes. After the 3-5 minutes, you should have half the water you started with.
- Add 1 teaspoon corn starch to 1 can of full fat coconut milk and stir out the lumps. Add mixture to the pot.
- Season with salt and pepper and stir together. Cook for 3-4 minutes or until sauce thickens.
- Serve hot or cold garnished with fresh garden herbs.
